Quick and Easy Marzipan is just that…Quick and Easy! It’s made with just 5 ingredients – blanched almond flour, powdered sugar, egg whites, almond extract, and rose water. The subtle addition of rose water makes this recipe my absolute favorite!
Why I Love This Recipe
This homemade marzipan uses just 5 ingredients—almond flour, powdered sugar, and egg whites, almond extract for extra almond flavor, and a splash of rose water. —and comes together in a few minutes. It has a sweet, nutty flavor and a soft and pliable texture. There are countless variations: In Germany, sugar and almonds are ground into a paste; in France, syrup sweetens the mixture; and in the Middle East, marzipan includes a dash of rose water. The rose water in this recipe is very subtle and doesn’t taste like perfume but gives just a mellow flavor that leaves one wondering what it could be.
Making Quick and Easy Marzipan
- In the bowl of a food processor fitted with a metal blade, add almond flour, powdered sugar. Pulse to combine.
- In a small bowl stir together the egg white, almond extract, and rose water.
- With the processor running pour the egg white mixture through the feed tube and process until the ingredients form a ball and spin around inside the bowl.
- The mixture should form a nice ball of marzipan that isn’t too sticky. If the mixture is too sticky then add more powdered sugar 1 tablespoon at a time.
- If the mixture seems too thick, add 1 tsp of water until the marzipan is moldable and pliable.
Roll the marzipan into a nice smooth log.
- Wrap tightly in plastic wrap and refrigerate it until ready to use.
- This be made in advance for later use. After wrapping in plastic wrap, I like to wrap in parchment paper and refrigerate for up to a week.
- It also freezes very well. After wrapping in plastic, wrap in aluminum foil then place in freezer.
- It’s best to refrigerate for at least an hour before use.
- Refrigerating will firm up the marzipan for easy slicing and molding.
As we transition from pumpkin spice to peppermint, I love to add the seasonal flavor of Marzipan. Probably my favorite holiday flavor…and chocolate!
Marzipan
Quick and Easy Marzipan is just that...Quick and Easy! It's made with just 5 ingredients - blanched almond flour, powdered sugar, egg whites, almond extract, and rose water. The subtle addition of rose water makes this marzipan my absolute favorite!
Ingredients
- 2 cups almond flour
- 1 1/4 cups powdered sugar
- 1 egg white large
- 2 tsp almond extract
- 1 tsp rose water optional but delicious!
Instructions
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In the bowl of a food processor fitted with a metal blade, add almond flour, powdered sugar. Pulse to combine. In a small bowl stir together the egg white, almond extract, and rose water. With the processor running pour the egg white mixture through the feed tube and process until the ingredients form a ball and spin around inside the bowl.
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If the mixture seems to thin and does not form a ball, add additional almond flour 2 tablespoons at a time.
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Remove from food processor and divide in half. Form each half into a ball and place in plastic wrap. Refrigerate until firm.
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Try very hard NOT to eat the entire batch. It's that good!
Recipe Notes
- Do not overprocess or the oils from the almond flour will make the almond paste oily.
- I used pasteurized egg whites from a carton (3 tablespoons)
- Marzipan can dry out quickly. Be sure to wrap in plastic wrap immediately.
- Keep marzipan covered with a damp cloth or plastic wrap while using, shaping, etc.
- It's best to refrigerate the marzipan for at least an hour before use.
- Refrigerating will firm up the marzipan for easy slicing and molding.
- Wrap the marzipan tightly in plastic wrap and refrigerate it until ready to use.
- Marzipan can be made in advance for later use. After wrapping in plastic wrap, I like to wrap in parchment paper and refrigerate for up to a week.
- It also freezes very well. After wrapping in plastic, wrap in aluminum foil then place in freezer.
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